Assado de tira wagyu USA Bms +8 Omaha 500 gr

🥩 Assado de Tira Wagyu USA BMS +8 – Omaha |

The ultimate culinary experience, straight from America to your plate

✨ Description

Assado de Tira Wagyu USA BMS +8 is a unique, rare and extremely luxurious piece of meat aimed at true lovers of high-quality meat.

This is a thick rib cut cut crosswise with the bone , which includes 3–4 ribs from the short rib area of the Wagyu, with a characteristic "belt" of fat and incredible marbling (BMS +8) that melts in the mouth.

This product comes from Omaha, USA , one of the most renowned producers of American-style Wagyu. With a high-quality diet and carefully controlled rearing conditions, the result is an unusually tender and flavorful piece that retains the character of beef, but with the texture and aroma of a fine delicacy.

Assado de Tira is traditionally known in Latin America (mainly Argentina and Uruguay), but here it is presented in a premium American Wagyu version , ready to take you on a taste journey.

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🧑🍳 Flavor profile

• Texture: Rich, soft, with slow-melting collagen

• Flavor: Intense, with deep “nutty” and umami notes, due to the high intramuscular fat content

• Aromatic aftertaste: Natural Wagyu fat that "caramelizes" on the surface

• BMS +8 Marbling: Rare level of marbled fat – a sign of luxury & top quality

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🔥 Baking Method

Ideal for BBQ, grilling or low & slow cooking – with or without sous vide.

🍖 Grill / Charcoal (traditional):

1. Leave the meat out of the refrigerator for 10 minutes.

2. Grill over medium to high heat, about 4–5 minutes per side , for medium-rare.

3. Then, reduce the heat or move it to a gentler heat for an additional 10–15 minutes to “break down” the collagen.

🔥 Oven + finishing:

1. Bake at 140°C for 1 hour , covered.

2. Finish on grill or pan for 2 minutes per side

💧 Sous vide:

• Temperature: 56°C

• Time: 6–8 hours

• Finish in a hot pan or flame for a crispy crust

Use simple seasonings : sea salt & freshly ground pepper – Wagyu speaks for itself.

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❄️ Maintenance Method

• Frozen:
  In the freezer (-18°C): up to 12 months
  Defrost in the refrigerator 24 hours before consumption.

• Fresh (in vacuum):
  Refrigerator (0–4°C): up to 3–4 days

• After baking:
  In the refrigerator for up to 2 days – ideally reheated in an oven or pan at a mild temperature

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🧪 Nutritional Information (per 100g – baked, indicative)

Nutrient Ingredient	Quantity
Energy	~320–400 kcal
Protein	~18–20g
Fatty	~30g (of which saturated ~12g)
Carbohydrates	0g
Sodium	<80mg

✅ Luxurious source of energy and protein
❗ High in monounsaturated fats (such as olive oil)
❗ Ideal for ketogenic diet or fine dining experiences

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🍷 Ideal accompaniments

• Celery puree, roasted carrots, caramelized onions

• Red wine sauce or chimichurri

• Crispy baby potatoes with butter & rosemary

• Salad with bitter leaves (arugula, radicchio) & lemon oil

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🍷 Wine pairing

• Cabernet Sauvignon (California)

• Syrah / Shiraz (South Australia or Naoussa)

• Malbec for a more Latin American approach

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💡 Extra Tips

• Always cut it perpendicular to the grain , for maximum tenderness.

• Let it rest for 5–10 minutes before cutting.

• Offered in gift packaging (upon request) for gourmet consumers

• Suitable for BBQ experiences, restaurant service, food events, tastings